Category: Cook

It’s Sausage Saturday, which means a movie with a frozen treat in the intermission. Tonight: vanilla yogurt riched up with heavy cream and honey.

Reheated tonight’s dinner in the microwave: lamb and root vegetable stew. I’d made it this morning because stews improve by sitting (in the fridge). I made a double batch so there’ll be an encore appearance mid-week.

Cooked in volume: stock in a slow-cooker and a large root vegetable/lamb braise still doing its slow magic in a stovetop Dutch oven. Plenty washing-up today, more to come.

I’ve lived longer than the allotted three score and ten, but don’t recall ever cooking with a vanilla bean. Today, I threw caution to the wind and used one in an ice cream base. It was spendy, so expectations are high.

Ham shank, cushioned by kale, awaiting inbound turnip and apple. Dinner tonight.

This summer’s go-to dessert is semifreddo. It’s easy to make, but it does use a lot of bowls. But then, it’s all the more bowls to scrape and taste with the spatula. I sterilized egg whites and yolks, mixed with sugar, continuously beaten, in bowls over boiling water.

Tonight for dessert: salty caramel/Oreo Semifreddo. Heavy cream, crème fraîche, dulce de leche, salt, thin Oreos. The texture was quite decent without the egg custard and whipped egg whites I incorporated in last week’s Semifreddo. It’s dangerously too easy to make.

Deconstructed eggplant Parmesan while retaining most of the ingredients. I enjoy this dish, but would prefer the breading not to be soggy. Breading: Mixture of panko and grated Parmesan Reggiano. Red sauce addition: Crumbles of Montamore Cheddar from Wisconsin, providing more of a taste punch than mozzarella. At the table, knives and forks assembled eggplant… Continue reading Deconstructed, Reconstructed Eggplant Parmesan